RICE AND VEGETABLE SALAD

RICE AND VEGETABLE SALAD image

Yield 20-25 people

Number Of Ingredients 22

8 cups hot cooked rice (can use less if want)
1 1/2 to 2 cups vinaigrette
3 sweet peppers, (1 red, 1 yellow, 1 orange), diced
1 medium size purple onion, peeled, diced
6 scallions (green onions), cleaned and finely sliced
1 cup dried currants
2 shallots, peeled and finely diced
2-3 cobs corn, cut kernels off, no need to cook
1 package (10 ounces), frozen peas, thawed and blanched in boiling salted water for 3 minutes
1/2 cup pitted Kalamata olives, finely chopped
1/4 cup chopped Italian parsley
1/2 cup chopped dill
salt and freshly ground pepper to taste
Vinaigrette:
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup olive oil
minced parsley or chives
this makes about 3/4 cup, adjust quantities, depending on how much rice you have cooked

Steps:

Transfer hot cooked rice to a mixing bowl and pour 1 1/2 cups vinaigrette into rice. Toss thoroughly. Cool to room temperature. Add remaining ingredients and toss thoroughly. Taste, correct seasoning, and add additional vinaigrette if you like. Serve immediately, or cover and refrigerate up to 4 hours. Return to room temperature before serving.